Meal Sixteen - Multi-mushroom Stroganoff

I wanted something quick tonight, as the Champions League football is/was on, but just because it's quick, it doesn't mean it's not tasty.

I chose a mushroom stroganoff for a few reasons:

1. I've never done one before

2. I mentioned it in my introduction page

3. Stroganoff was recommended to me by a good friend

This is also a vegetarian dish, so I know a couple of people will be looking forward to it.

I chose a multi-mushroom recipe because it offers so many flavours from just a mushroom. The shiitake mushrooms - with their firmness - offer a very meaty alternative, whilst the closed cup chestnut mushrooms give the dish a real earthiness.

Finished off with crème fraiche, it's actually not too bad on calories either, so as far as I'm concerned, it's a win-win situation.

Served with brown rice, I was very pleased with the outcome. I just only wished there was more.

Ingredients:

3 tbsp olive oil

450g fresh mixed mushrooms (I chose shiitake, mini portobello and closed cup chestnut mushrooms)

3 spring onions, chopped

2 garlic cloves, crushed

2 tbsp dry vermouth

300ml reduced fat crème fraiche

1 tbsp chopped fresh thyme

chopped fresh parsley, to garnish

Method:

1. Heat the oil in a large frying pan (the larger the better - it's a lot of mushrooms!!) and fry the mushrooms gently, stirring them occasionally until they are softened and just cooked.

2. Add the spring onions, garlic and vermouth and cook for a couple of minutes more. Season well with salt and black pepper.

3. Stir in the crème fraiche and heat to just below boiling. Stir in the chopped thyme, then scatter over the parsley. Serve with brown rice.